Chili & Chicken Club Sandwich

Chili & Chicken Club Sandwich


These always go down a treat as finger food when you’re entertaining. You can serve them with salad as a light lunch.


Makes 8

Preparation 10 minutes

Cooking 8 minutes


1 Tablespoon olive oil; 3/4 cup smooth ricotta; 1/4 cup smooth ricotta; 1/4 cup
small coriander leaves.

Skinless chicken breast fillets; 1 small crusty baguette or italian loaf; 5.3oz.
150g semi-dried tomatoes.

Heat oil in frying pan over moderate heat. Cook chicken for 4 minutes
each side or until cooked through. Cool. Cut chicken lengthwise into thin slices.
Season with salt and black pepper.

Cut bread diagonally into 8 slices, 2cm thick. Grill or roast lightly until golden.

Place ricotta and Chili Chunky Dip in a bowl and stir to combine.
Spread each slice of toast with ricotta mixture. Top with chicken, cucumber,
tomatoes and coriander leaves.